Halwai Secret Jalebi Recipe: Crispy & Juicy

Name: Halwai Secret Jalebi Recipe: Crispy & Juicy
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 3
Cuisine: Indian
Ingredients: 1 jalebi making cloth or sauce bottle; 200 gm all purpose flour ( maida); 1 tablespoon yogurt; Water as required; 2 cup sugar; One drop orange food color (optional); 1/4 teaspoon elaichi powder; 1 tablespoon lemon juice; 1-2 tablespoon besan or Cornflour; Ghee or oil for frying

Mobasir hassan

03 September

Jalebi Recipe : Crispy & Juicy Indian Sweet (Traditional & Instant)

Tired of flat, oily, or soggy jalebis? You're not alone! Making the perfect, crunchy, and syrupy jalebi at home can be challenging, but the secret lies in a few precise techniques that professional Halwai chefs swear by.

This is the authentic, fermented jalebi recipe that delivers the ideal balance of sour tang and intense sweetness, guaranteeing a light, airy crunch that stays crispy for hours. We'll show you how to master the exact batter consistency, the little-known crispness ingredient, and most importantly, the trick to getting the one-string sugar syrup perfect every single time.

Stop guessing and start frying! Follow this guide to make a jaw-dropping, perfectly shaped jalebi that rivals your favorite sweet shop.

📌 Jump to Recipe

Serving hot crisp Jalebi with nuts for jalebi recipe

What is Jalebi

Jalebi is more than just a sweet; it is the taste of celebrations across India. A perfect, piping-hot spiral that you buy from the halwai, the one that gives a satisfying crunch followed by a gush of warm, fragrant sugar syrup. It’s the essential sweet for Diwali and weddings.

While making Jalebi at home can be challenging (often resulting in flat or soggy spirals), the difference between a homemade attempt and a sweet-shop masterpiece lies in a few precise techniques sworn by professional Halwai chefs. This comprehensive recipe provides both the authentic Traditional Fermented Method (which imparts the crucial sour tang) and the Instant Method for quick satisfaction, ensuring you get light, airy, and irresistible Jalebis that stay crispy for hours

Choosing Your Jalebi Path: Traditional vs. Instant

There are two main ways to approach making Jalebi at home:

1. The Traditional Method (The Gold Standard):

This is my clear favorite, and the method we'll detail below. This authentic approach requires letting the batter made from all-purpose flour (maida), chickpea flour (besan), and yogurt ferment for 10 to 24 hours, depending on the temperature where you live. This crucial step is what provides that characteristic slightly sour or tangy flavor that perfectly counters the sweetness of the syrup.

2. The Instant Method (The Quick Fix):

If you are short on time, you can use baking soda or baking powder to create the jalebi immediately without waiting for fermentation. You can still achieve a lovely flavor and texture, especially by incorporating ingredients like yogurt and lemon juice for that essential tang

The Anti-Soggy Jalebi Guide: Halwai Secrets Revealed

Before you mix the first ingredient, understand this: Soggy jalebis are the result of just three common mistakes.

Being a Chef, I have worked with many Halwai and have compiled the four non-negotiable professional secrets—straight from the best Halwais—that guarantee a crisp, crunchy, and perfectly juicy jalebi every time.

Master these keys, and you’ll never serve a flat, limp jalebi again.

1. The Crispness Agent

The common recipe calls for 100% maida, but this often results a soft, chewy texture that quickly get soggy. Adding 1-2 tablespoon Besan or Cornflour ensures the outer layer of the jalebi cooks to a durable crunch that resists the moisture from the syrup preventing the immediate onset of sogginess. It gives your jalebi the backbone it needs.

2. The Two-Temperature Fry

The Halwai technique uses a precious two-stage temperature process. Stage 1, Low heat for shaping, Start with 140°C -150°C flame. This gives the batter enough time to be piped into a perfect spiral before it sets. If the oil is too hot, the batter will spread too thin, break apart, or set immediately, making it impossible to form the coils. Stage 2 :- Once you have piped the shape gradually increase the flame to medium. This higher temperature (around 170°C) drives out the remaining moisture, sealing the porous structure and ensuring they fry to a beautiful, deep golden-brown.

3. The Sticky Syrup Test

The sugar syrup is the second most common failure point If the syrup is too thick the jalebi will be coated in crunchy sugar crystals; if too thin, it won't be sweet enough. The "Just Below" One-String Consistency: While most recipes say "one-string," the expert trick is to aim for a consistency that is very sticky, but just below a full one-string thread. When you check the syrup between your thumb and index finger, the thread should just break. This ensures the syrup remains fluid enough to penetrate the jalebi but thick enough to cling to it.

4. The 40-Second Soak

You've done the hard work of making a crisp jalebi—don't ruin it by drowning it! The goal is saturation, not saturation and sogginess. Warm Syrup, Quick Soak: The sugar syrup must be lightly warm (never hot or cold) when the jalebis are dipped. Warm syrup is less viscous and absorbs much faster. The Hard Stop Rule: Dip the jalebi for only 40 to 60 seconds (20-30 seconds per side is plenty). Any longer, and the capillary action that created the crunch will pull too much moisture in, causing the structure to collapse. Remove the jalebi immediately once you see the color deepen and the spiral swell slightly.

Before you jump into the recipe here is a video to understand the step by step guide better.

jalebi recipe video

Ingredients for Halwai- Style Jalebi

A successful Jalebi relies on precise ingredients for texture, flavor, and color.

Flour, sugar, ghee, water, orange colour and cardamom powder for jalebi recipe

Jalebi Batter Ingredients

Ingredient	Quantity (Traditional/Instant)	Notes
All-Purpose Flour (Maida)	1 cup (approx. 125g)	The primary base for the batter.
Chickpea Flour (Besan) OR Cornflour/Cornstarch	1–2 Tbsp	The Crispness Agent: Adding Besan or Cornflour ensures the outer layer cooks to a durable crunch that resists the moisture from the syrup. Besan can also be skipped, used only for color and taste.
Plain Yogurt (Curd)	1 Tbsp	Essential for both flavor and fermentation in the traditional method, or for tang in the instant method.
Baking Soda / Baking Powder	Pinch, 1/4 tsp (Instant)	Baking soda/powder is used for the Instant method, or added post-fermentation in the Traditional method, to achieve lift.
Water	1/2 cup	Quantity depends heavily on flour quality; use gradually to achieve a free-flowing, ribbon-like consistency.
Turmeric or Food Color	Pinch	Turmeric provides a natural orange-yellow color.
Oil or Ghee	As required for deep frying	Use a combination of oil and 1-2 tbsp ghee for enhanced flavor.

Sugar Syrup Ingredients (Chasni)

Ingredient	Quantity	Notes
Sugar	1 cup (approx. 200g)	Used to create the sticky syrup.
Water	1/2 cup	Creates the syrup; aim for a 2:1 sugar-to-water ratio.
Saffron Strands (Kesar)	Pinch or 1/4 tsp (Optional)	Gives a fragrant aroma and warm caramel-like sheen/color.
Cardamom Powder	1/4 teaspoon	Adds aromatic flavor.
Lemon Juice or Lime Juice	1/2–1 teaspoon	Crucial: Prevents the sugar syrup from crystallizing.

Here is a Indian diet plan for weight loss 7 day high-protein diet plan for weight loss for you.

How to make jalebi batter

Mix maida with curd. Add water little by little to make a semi thick dough. Make sure it should not be watery because after the fermentation, the batter become smooth. Cover and place the batter at a warm place for 10 - 12 hours or overnight. Next day you can noticed that some bubbles are formed over the batter. Now whisk the batter for about 2 minutes. It will become smooth and free flowing.

The consistency of jalebi batter should be free flowing, not watery similar to an Idli batter or forming a thick ribbon when lifted with a spoon.

If it become watery then add some flour to adjust the thickness of the batter. Similarly if the batter is not a free flowing then add little more water. This way you can adjust the thickness of jalebi batter. That's all for making the batter for Jalebi.

During the fermentation process the pH of the batter decreases from 4.4 to 3.3, but so does nitrogen and free sugar. The main bacteria that are involved in our jalebi batter are Lactobacillus fermentum, L. buchneri, Streptococcus lactis.

Chefs tips :- Add 1-2 tablespoon of Besan (Chickpea flour) or Cornflour to the dry mix.

How to make Sugar syrup for jalebi

Light sugar syrup is used to dip jalebi. Ingredients like Sugar, water, elaichi powder, lemon juice and a small pinch of food colour are required to make the sugar syrup for jalebi.

Cook the syrup until it reaches a sticky, just below one string consistency. About 100° C (212°F). If it goes past one string consistency, it will crystallize.

Chefs tips:- Make sure to add one teaspoon lemon juice to the syrup towards the end. And the temperature should be light warm before dipping the jalebi.

If you want to know more about Parsley and it's benefits then here is a article for you Parsley in Hindi.

What is Jalebi making cloth?

With jalebi making cloth you can make perfect shaped crisp jalebi at home that we buy from shops. Jalebi cloth is made from high grade raw materials and is hygienic. You can wash it after using. It has a opening hole in the middle. The cloth is kept over a bowl or container and jalebi batter is poured over it. Then bring the edges of the cloth at centre and close it with the grip. A popular choice of many chef's.

Steps to make the Jalebi recipe

Preparation

As we are making jalebi with fermented batter, so first prepare the batter to ferment it. Take maida in a mixing bowl and add the curd. For extra Crispness add 1-2 tablespoon besan or Cornflour.

Mix them and pour water slowly to make a rough thick batter.

Cover the bowl with a foil and keep at a warm place for 10 - 12 hours or overnight. After the said time you can see some bubbles appears over the batter. These are the sign of well fermented batter.

Now whisk the fermented batter evenly and slowly for 2 minutes to make it smooth.

If the batter seems a bit thin then add some more flour to make it little bit thick. Just make sure the batter is like Idli batter, free flowing. Cover the batter and keep aside.

Making sugar syrup

Take sugar and water in a pot and heat over medium flame. Stir continuously till the sugar melts. Cook the syrup till it become thick and attain below one string consistency. Mix cardamom powder and a drop orange food color. Don't forget to add lemon juice to prevent crystallization.

Making the jalebi

Heat ghee or oil in a flat pan or kadai over low flame heat. Make sure to fill the pan with ghee just around one inch height. Now transfer the batter into a sauce bottle or jalebi cloth. If using a jalebi cloth then place the cloth over a bowl and pour the batter over it. Bring the edges to centre and close gripping by the palm of hand. Squeeze the batter in ghee making a spiral motion from inside to outside.

Keep the temperature at low otherwise you can't make the perfect spiral shape jalebi. And if the batter is dispersing in pan then the batter is too thin. Fix it by adding some extra flour into the batter.

Flip them from one side to another side until become crisp golden from both sides.

Remove them when both sides become crisp golden and drain extra oil from them. Dip them into the sugar syrup for 40 to 60 seconds(20-30 second per side) to absorb the syrup.

Keep the syrup light warm while dipping the jalebi. Remove them from syrup and serve hot topping with some nuts.

Drained jalebi from sugar syrup for jalebi recipe

This is the chef's secret weapon for an unplanned sweet craving:

The Instant Method (The Quick Fix).

This approach is your speedy shortcut when you are short on time, allowing you to produce this irresistible sweet in under an hour. Because we skip the traditional 10 to 24 hours of fermentation, which is usually required for the authentic sour tang, we rely on leavening agents like baking soda or baking powder to achieve the necessary rise.

To ensure we don't lose that signature tangy flavor, the instant batter relies on acidic components like yogurt (curd) and lemon juice. The batter itself is typically made from all-purpose flour (maida), combined with a little gram flour (besan) or cornflour—this is a key addition that helps guarantee the crispness holds up for days.

You are looking for a smooth, lump-free batter that has a cake-like consistency or flows like a thick ribbon when lifted.

Once mixed, let the batter rest briefly, perhaps for 20 minutes, while you prepare your sugar syrup.

Crucially, add the baking soda (soda) right before you are ready to start frying, mixing it gently until just combined. If executed correctly, this quick method delivers Jalebis that are light, crispy, and irresistible

Chef Tips and Common Mistakes to Avoid

Halwai Secrets for Guaranteed Crispness

The Two-Temperature Fry is Non-Negotiable: Using low heat first allows the shape to form; increasing the heat afterward drives out moisture and ensures a sealed, crunchy crust.
Keep the Syrup Warm, Not Hot: The sugar syrup must be lightly warm when the Jalebis are dipped. If the syrup is too hot, the heat will soften the crisp crust immediately.
Use the Crispness Agent: Adding 1-2 tablespoons of besan or cornflour to the maida gives the Jalebi the "backbone" it needs to stay crunchy.
Prevent Crystallization: Always add lemon juice to the sugar syrup after boiling to ensure the syrup remains fluid and doesn't turn into hard sugar crystals on the Jalebi.
Don't Over-Soak: Stick strictly to the 40–60 second maximum soak time to achieve saturation without sogginess.

Troubleshooting Common Jalebi Problems

Problem	Potential Cause & Fix
Jalebi is Flat/Thin and Dispersing	Batter is too thin: Add 1 tablespoon of all-purpose flour (maida) and mix well to thicken. Oil is not hot enough: The batter should float up immediately when dropped in oil.
Jalebi is Thick and Soft/Hard	Batter is too thick: Add a little water (1/2–1 tsp at a time). Oil is too cold: Lower temperature makes Jalebi absorb more oil and become soggy/soft.
Jalebi Becomes Soggy After Soaking	Syrup is too thin: Cook the syrup longer to achieve the one-string consistency. Syrup is too hot: Dip into only warm syrup. Over-Soaking: Do not leave in the syrup for more than 60 seconds.
Syrup Crystallizes on Jalebi	Syrup is too thick: The syrup was cooked beyond the one-string consistency. Fix: Add 1 teaspoon of water and reheat the syrup to thin it out.
Fermentation Failed (No Bubbles)	Temperature too cold: Place the batter inside a turned-off oven with the light on, or use an Instant Pot on the yogurt setting to provide warmth.

Variations and Substitutions

Instant Jalebi

To make the instant version, simply use baking soda and yogurt in the batter and rest for only 20 minutes instead of fermenting overnight. This method is quick and still delivers a crunchy texture.

Jalebi Without Curd

If using the traditional method, you can skip the curd entirely, relying only on the long fermentation (12–24 hours) of maida and water to develop the necessary sour tang.

Gluten-Free Jalebi

While the recipe uses maida (all-purpose flour), experimentation is needed for fully gluten-free Jalebi. Some users suggest trying a combination of besan (gram flour) and rice flour, though this has not been fully tested in the sources

Fruit jalebi

You can even make apple jalebi and pineapple jalebi by using this jalebi batter. Cut apple and jalebi into thin round shaped.

Thin slices of pineapple pieces for pineapple jalebi recipe

Dip them into the batter and coat well. Remove excess batter and fry till crisp golden on both sides.

Dipping pineapple slice into batter for pineapple jalebi recipe

Soak in sugar syrup and ready to serve.

Pineapple Jalebi

Storage and Re-heating

Jalebis can be made ahead of time. Allow the finished, soaked Jalebis to cool completely before storing them in an airtight container at room temperature for 1 to 5 days. They can also be refrigerated for longer storage.

If Jalebis lose their crispness after storage or soaking, you can quickly reheat them in the microwave for 10 to 30 seconds, or try baking them briefly in a preheated oven to help them crisp up again

You can read more traditional Indian dessert recipes

Halwai Secret Jalebi Recipe

⭐⭐⭐⭐⭐ (25 reviews)

⏱️ Prep: 20 min | 🍳 Cook: 15 min | 🍽️ Serves: 3

By Mobasir Hassan

🖨️ Print

Ingredients

1 jalebi making cloth or sauce bottle
200 gm all purpose flour ( maida)
1 tablespoon yogurt
Water as required
2 cup sugar
One drop orange food color (optional)
1/4 teaspoon elaichi powder
1 tablespoon lemon juice
1-2 tablespoon besan or Cornflour
Ghee or oil for frying

Instructions

Take the maida in a mixing bowl and add the curd and cornflour. Mix them nicely. Pour water and mix to make a thick batter.
Cover and Keep in a hot place for 10 to 12 hours or overnight to ferment.
After that take the fermented batter and whisk to make it uniform. We need a free flowing batter like Idli batter for the jalebi. If it is too thin then add some flour and mix.
Take the sugar and water in a pot and heat over medium flame. Stir constantly till the suger melt. Cook the syrup till you get below one string consistency. Add cardamom powder and lemon juice.
Heat oil or ghee in a flat vessel pan over low flame. Take the jalebi batter in a sauce bottle or jalebi cloth.
Squeeze the batter in the bottle or cloth in ghee or oil, making spiral motion from inside to outside. Keep the temperature of the oil to low while piping the batter. Otherwise you won't be able to make the shape.
If the batter is dispersing in oil then it is too thin. Add some flour and fix it. Once you made the spiral shape, continue to make more jalebi continuously.
Cook them on medium flame till crisp and golden by flipping from one side to another at regular intervals.
Remove and drain any excess oil from them. Dip them into the light warm sugar syrup and allow to rest for 40 to 60 seconds ( 20 to 30 second per side) to absorb the syrup.
Remove them from sugar syrup and serve with rabdi or milk.

Chef’s Tips

You need a free flowing batter just like an Idli batter. It should neither be too thick nor too thin.
Sugar syrup with below one string consistency.
Low temperature of oil or ghee while piping the jalebi batter.

Nutrition (per serving)

Calories: 325 | Protein: 4g | Fat: 18g | Carb:75 g

❓ FAQs

Q1. What does Jalebi taste like?

jalebi has a sweet and slightly tangy taste due to the fermentation process in the batter. It is crunchy and syrupy.

Q2. Is Jalebi served hot or cold?

Generally Jalebi is served warm or at room temperature. It is best to enjoy shortly after frying.

Q3. Can Vegan enjoy Jalebi?

Traditional jalebi is not vegan due to yogurt and ghee in the batter. However Vegan version can be made using plant based yogurt and with oil.

Q4. What is the use of hydro in jalebi?

Hydro makes jalebi crispy from outside which does not get soggy quickly. It is also known as Rangkat ( sodium hydrosulfite). A vat reducing/ bleaching agent.

❤️ Did you love this recipe?
I’d love if you’d leave a rating or review below!

Q5. What colour is used in jalebi?

Most common colour are red and orange. It is good to use natural food colour in jalebi. We used lemon orange colour in sugar syrup. Some people used colour in the batter.

Q6. What can we use instead of hydro in jalebi?

Hydro is a chemical product and has some carcinogenic effect in long term uses. So it is better not to use it.

You can follow the traditional jalebi recipe with curd to ferment the batter. A good fermented batter always give you a perfect crisp jalebi. So use curd with maida instead of hydro while making jalebi.

Q7. What is Jalebi called in English?

Jalebi in English is often referred to as 'sweet pretzel' or 'funnel cake'.

Q8. Why is my Jalebi not crispy?

If the Jalebi batter is too thin or oil is not hot enough, Jalebis turn soggy instead of crispy.

Q9. How to make Jalebi batter ferment faster?

Keep it in warm place or add a pinch of baking soda for instant jalebi.

Q10. Can I store Jalebi for later use?

Yes jalebi stay good for 1-2 days in an airtight container at room temperature.

Q: Why are my Jalebis not crispy, and why do they turn soft later?

Jalebi turns soft if the oil temperature is too low during frying, causing oil absorption, or if the sugar syrup is too thin or too hot when they are dipped, which softens the crust,,. Ensure the oil is moderately hot (around 350∘F/176∘C), and the syrup is only warm.

Q: How do I fix the sugar syrup if it crystallizes or gets too thick?

Crystallization often occurs if the syrup is cooked beyond the one-string consistency,. To fix this, add 1 teaspoon of water to the syrup and heat it slightly to dissolve the crystals and thin it back down,. Always add lemon juice to prevent this from happening initially.

Q: How can I make Jalebi batter ferment faster in a cold climate?

Fermentation depends heavily on temperature; cold weather slows it down, sometimes requiring 24 hours,. To speed it up, you can place the covered batter container inside a turned-off oven with the light switched on, or use an Instant Pot on the yogurt setting for warmth.

Q: How long should I soak the Jalebis in the sugar syrup?

Soaking time should be kept very short to ensure crispness. Dip the fried Jalebis in the warm syrup for only 40 to 60 seconds total (or 20–30 seconds per side) to absorb enough sweetness without becoming soggy.

Q: My Jalebi is flat and won't hold the spiral shape. What is wrong?

This usually happens if the batter is too thin, or if the oil is not hot enough when piping the spirals,,,. If the batter is too thin, add a tablespoon of all-purpose flour (maida) to thicken it.

Q: What is the purpose of adding Besan (chickpea flour) or Cornflour to the Jalebi batter?

Besan or Cornflour acts as a crispness agent, giving the outer layer of the Jalebi the durable structure needed to stay crunchy and resist the moisture from the syrup,. You can skip it, but some sources suggest it improves texture.

Q: Can I use whole wheat flour or jaggery to make Jalebi?

Using whole wheat flour (atta) or jaggery instead of all-purpose flour and sugar requires some experimentation,. It is generally suggested to avoid these substitutions if aiming for the traditional texture and crispness.

Q: How do Jalebi and Imarti (Jangiri) differ?

While similar in shape, Jalebi is made from an all-purpose flour (maida) and yogurt batter that is fermented,,. Imarti or Jangiri is a different sweet made from a batter of urad dal (black gram lentils)

Q: Can I make Jalebi ahead of time, and how should I store it?

Yes, finished Jalebis can be stored in an airtight container at room temperature for 1 to 5 days,,,. They can also be refrigerated for a longer period

Q: Is Jalebi served hot or cold, and what are traditional pairings?

Jalebi is traditionally enjoyed hot or warm,,. It is often paired with Rabri (thickened milk),,, hot milk,, or sometimes with savory Fafda (in Gujarat)

Q: How can I tell when the oil is hot enough without a thermometer?

Drop a tiny amount of batter into the oil. If the oil is hot enough (moderately hot), the batter should float up immediately and gradually,,.

Q: What is the "one-string consistency" of the syrup?

It means that when a slightly cooled drop of syrup is placed between your thumb and index finger, pulling them apart should result in the formation of a single, continuous thread or string,,.

Q: How much Jalebi does one cup of flour yield?

A recipe using one cup of all-purpose flour typically yields approximately 20 to 25 Jalebis, depending on the size you pipe them,.

Q: Why should I add lemon juice to the sugar syrup?

The primary reason for adding lemon juice (or lime juice) is to act as an anti-crystallization agent, ensuring the sugar syrup remains fluid and syrupy and doesn't turn into hard sugar crystals

Want to find out Calorie values in Indian foods, Here is a free food Calorie Calculator for you just for Indian foods.

What to serve with jalebi

Jalebi is often serve with a glass of hot milk or topping with some rabdi which is more popular. It is such a delicious dish that you even don't need anything as a side dish to serve it.

Jalebi serving temperature is either hot or warm. And you can even serve them at room temperature also. Jalebi with fafda is one of my favorite serving combination.

traditional indian jalebi served with fafda and rabdi

Are you a health conscious? Here is a article for Chia I hope you would love how to eat chia seeds beginners guide.

NICE TO MEET YOU!

I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!

Learn more about Chef Mobasir Hassan →